Summary

Ingredients

• 500 g pork neck (boneless)
• 1 kg potato (s), waxy
• 3 onion (s)
• 2 cloves garlic)
• 1 tablespoon clarified butter or oil
• salt and pepper
• 1 tablespoon paprika powder, noble sweet
• 1 tablespoon vinegar (red wine vinegar)
• 4 tablespoon Letscho
• 1 tablespoon crème fraîche
• possibly parsley, for sprinkling
• Caraway seed

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Instructions

1. Dice the meat. Roughly dice the potatoes and onions and finely dice the garlic.
2. Heat the clarified butter, fry the meat in it, turning for about 5 minutes. Fry the onions and garlic briefly. Season well with salt, pepper, caraway seeds, paprika and vinegar.
3. Add the letscho and potatoes. Pour approx. 3/4 l water, bring to the boil and stew covered for approx. 30 - 40 minutes. Season the goulash again vigorously and stir in the creme fraiche. Sprinkle with chopped parsley.